Directions

Place cashews, curry powder, turmeric, salt, coconut milk, and lime juice in a high speed blender or food processor and blend until smooth and creamy. If a thinner consistency is desired add additional coconut milk or water 1 Tbsp (15 mL) at a time and blend again until desired consistency is reached. Set aside.

Place lentils in a saucepan and cover with water. Bring to a boil, then lower to a simmer and cook, uncovered, for about 5-7 minutes. Drain any remaining liquid and spread on a baking sheet to cool quickly.

Shape mixture into tablespoon-sized rounds. Roll each round in breadcrumbs and place on a parchment lined baking sheet. Place baking sheet in the freezer for about 10 minutes to chill.

Heat oil in a large skillet over medium high heat. When oil is hot, add lentil sweet potato fritters (do this in two batches so as not to overcrowd the pan). Fry for about 3-4 minutes, turning so that browning on all sides is achieved. Set on paper towels to drain.